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Juicy, tender, and full of flavor, this easy meatball recipe is made with ground beef and pork, a handful of seasonings, parmesan, and breadcrumbs. This is one you’ll want to make again and again!
- Flavor: Tender and juicy with a rich, savory flavor, a hint of garlic and herbs, and a cheesy parmesan finish.
- Difficulty: This meatball recipe is easy with just 3 steps: mix, shape, and bake!
- Freezing: You can bake these meatballs right away or make a big batch and freeze them for easy weeknight dinners.
Ingredient Tips for Mouthwatering Meatballs
- Meat: Use a combination of beef and pork. A little fat keeps them juicy, so I recommend lean ground beef (80/20). Try them with ground turkey or chicken, or swap in veal, lamb, or even a bit of Italian sausage for extra flavor.
- Egg: Helps hold all the meatball ingredients together so they don’t fall apart while cooking. It also adds a little moisture and helps make the meatballs tender.
- Breadcrumbs: Seasoned breadcrumbs add flavor, but you can use any breadcrumbs or cracker crumbs.
- Milk: Milk gives these meatballs a tender texture, and mixed with the breadcrumbs, it keeps the meat from being too dense.
- Onion: Adds flavor. It can be replaced with frozen diced onions, onion powder, or dehydrated onions if you don’t have fresh onions.
- Seasonings: Italian seasoning and Parmesan cheese flavor the meatballs. Add extra seasonings like red pepper flakes or basil.
- Do not overmix: Combine the ingredients gently with your hands; overmixing can make the meat dense and tough.
- Keep it juicy: Use lean meat (80/20) instead of extra lean. If extra lean meat is all you have, add 1 tablespoon of olive oil or ¼ cup chopped raw bacon.
- Size: This recipe makes 48 meatballs, about 1 ½ inches in diameter. Adjust the baking time as needed if you make larger or smaller meatballs.
- Keep it even: Ensure the meatballs are the same size so they cook evenly; a cookie scoop makes this job easy.
To freeze raw meatballs: Place meatballs on a parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag for up to 4 months.
To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach an internal temperature of 160°F with an instant-read thermometer.
To freeze cooked meatballs: Bake as directed and cool on the baking sheet. After cooling, transfer meatballs to a clean, parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag and store for up to 4 months. Meatballs can be thawed in the fridge overnight or simmered in marinara sauce until heated (see recipe notes).
Tasty Meatball Recipes
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Meatball Recipe
These meatballs are tender, juicy, and packed with flavor, making them a family favorite for any meal.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- ▢ 1 pound lean ground beef
- ▢ 1 pound lean ground pork or additional ground beef
- ▢ ½ cup seasoned bread crumbs
- ▢ ⅓ cup milk
- ▢ ¼ cup finely diced onion *see note, or ½ teaspoon onion powder
- ▢ ¼ cup chopped fresh parsley or 1 tablespoon dried parsley
- ▢ ¼ cup grated Parmesan cheese
- ▢ 1 large egg
- ▢ 1 teaspoon Italian seasoning optional
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon salt more to taste
- ▢ ½ teaspoon black pepper
Preheat the oven to 400°F. Line a 9 x 13-inch baking pan with parchment paper.
In a medium bowl, add beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Gently mix until combined.
Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each, and place on the prepared baking pan.
Bake for 18 to 20 minutes or until the meatballs reach 160°F.
Serve with tomato sauce if desired.
*Onion: For a milder flavor, soften the onion in a skillet with a little bit of butter before adding it to the meatballs or replace it with ½ teaspoon of onion powder.
Sauce: To serve with pasta sauce, stir the cooked meatballs into the desired amount of sauce and simmer for 3 to 4 minutes on the stovetop.
- To freeze, prepare as directed and freeze on a baking sheet before or after baking. Transfer to a freezer bag for up to 4 months.
- To bake raw frozen meatballs, add 6 to 10 minutes to the cooking time and ensure the meatballs reach 160°F.
- To heat cooked meatballs from frozen, add them to a skillet with ½ cup of water. Cover and simmer until heated through, for 10 to 12 minutes, adding more water as needed.
- To heat cooked meatballs in pasta sauce, add ½ cup of water to the sauce and simmer for 15 to 20 minutes or until the meatballs are heated through.
Serving: 4meatballs | Calories: 235 | Carbohydrates: 5g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 256mg | Potassium: 259mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Beef, Dinner, Entree, Main Course
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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